It is safe to assume that working at Neal's Yard Dairy means you are going to enjoy a cheeseboard or two, and an important part of our day is tasting cheese.

This selection is made up of the cheeses our team has been enjoying recently, the standouts from an already delicious bunch. Picked by our ecommerce team with, we hope you enjoy them too.

Daria's Choice:

Stichelton is my blue cheese of choice at the moment, ever since a friend served it with apples a little while ago. Batches we have been tasting at our maturation arches in Bermondsey have been delicious, with a soft creamy paste and rich umami flavour. As soon as the weather allows, I'm going to sprinkle some on thin crust pizza with baked onions and take it to the park, the perfect spring time treat! 

Amy's choice:

For this selection I have picked Karst, a beautiful ash covered goat's log. There isn't much better than goat's cheese in spring, and this is a cheese that I always gravitate towards at this time of year. Its light acidity and lemony notes makes it the perfect lift to a spring salad, and it has a rich paste without being cloying. My favourite way to eat Karst is for breakfast, spread across some malty, seeded toast- maybe some chive or pumpkin seeds on top if you are feeling fancy. It's easily the best way to start a day.

Miranda's choice:

I've chosen Coolea after I was reminded just how delicious it is after eating it for St Patrick's Day as part of our Irish cheese offering. It was on the first ever cheeseboard that I bought as a new cheesemonger working in our Borough Market shop back in 2014. I still remember spending ages deliberating over which cheeses to take home to my family using my new staff discount, keen to show off my new cheese knowledge and eager that everyone would be as enthusiastic about my favourites as I was. Its sweet, toasty, caramel notes clearly made an impression on me back then and still do today. It works well being grated on top of dishes to give your meals an umami hit but I tend to eat it as a snacking cheese. It's one that if you have out in your home will be gone in no time. Totally more-ish.

Magda's choice:                

At the moment I can't get enough of St Helena. This warm and milky cheese is really comforting while still having a fresh Spring-like quality. Its flavours are delicate and gentle and the texture is silky and dense. In the colder months it works well melted but now that the weather is picking up, I like to have a St Helena and cucumber sandwich, eat it as an aperitif with a glass of crisp white wine, or warm it over a new potato salad with chives sprinkled on top. We recently caught up with the cheesemaker Blake Bowden when he generously came and cooked everyone working in our offices, maturation and production teams lunch. He effortlessly knocked up lentils with charred carrots and leeks and finished it with herbed cows curd. The same curd used to make St Helena. It definitely endeared us even more to him!